▲ 245 ▼ Pizza strata (i.imgur.com) submitted 2 years ago by shadmere@lemmy.world to c/foodporn@lemmy.world 10 comments fedilink hide all child comments
[–] satanmat@lemmy.world 2 points 2 years ago (2 children) Yeah even if I flour or cornmeal my metal one it stick from time to time. And worse the thinner the crust. Thanks. I’ll have to ask for a wood one permalink fedilink source parent hideshow 4 child comments replies: [–] Coreidan@lemmy.world 3 points 2 years ago* It will depend on the finish of the peel. If your peel has a polished finish the dough will stick. If the finish of the peel is rough then it works much better. I have a steel launching peel with a rough finish and I never have issues with sticking. Looking at your photo it looks like your peel is highly polished. No bueno. permalink fedilink source parent [–] Umbraveil@lemmy.world 3 points 2 years ago* I use metal, but make sure it's slotted otherwise you cake your dough up with flour/semolina/cornmeal. My personal go-to is semolina. You don't need much and excess falls away more readily than flour. Wood or metal, it's more about technique at the end of the day. permalink fedilink source parent
[–] Coreidan@lemmy.world 3 points 2 years ago* It will depend on the finish of the peel. If your peel has a polished finish the dough will stick. If the finish of the peel is rough then it works much better. I have a steel launching peel with a rough finish and I never have issues with sticking. Looking at your photo it looks like your peel is highly polished. No bueno. permalink fedilink source parent
[–] Umbraveil@lemmy.world 3 points 2 years ago* I use metal, but make sure it's slotted otherwise you cake your dough up with flour/semolina/cornmeal. My personal go-to is semolina. You don't need much and excess falls away more readily than flour. Wood or metal, it's more about technique at the end of the day. permalink fedilink source parent
